LCBO Food & Drink Autumn 2023

EDITOR’S NOTES

Cheers to 30 years!

Jurassic Park dominated the box office, “I Will Always Love You” topped the charts, The X-Files premiered on TV, and the first Beanie Babies went on sale… The year was 1993—also the year that Food & Drink made its debut! For this milestone 30th anniversary issue, we’ve struc tured our content a little differently than usual, celebrating past, present and future. Earlier in the year, we asked our internal team, our contributors and our readers to share their most cherished recipes, products and memories from the magazine: you’ll find them scattered throughout the issue but primarily in “A Few of Our Favourite Things,” starting on page 19. We’ve also mined some treasures from our archives and then brought them up to date in our “Reimagining the Past” section (page 36). Look for classic recipes and modern twists on timeless cocktails, a collection of iconic products from the last 30 years that changed the way we drink, plus a fun ’90s nostalgia menu that updates popular dishes from the decade in which we were born. In “Celebrate the Present” (page 80) we move from the past to the here and now, looking at the best this province has to offer at this bountiful time of year, and exploring some current trends. We create a harvest feast with all the traditional flavours of Thanksgiving but presented in a more casual way that’s perfect for relaxed entertaining. We have also declared the “new classics,” dishes that have gone from fads to mainstays, with the ultimate recipe for each.

beer and spirits industry and how those may impact what is in our glasses. Wrapping up this section is a fun take on “Mood Food” recipes that satisfy cravings within a less structured approach to mealtimes—something we think is starting to catch on with the next generation of readers. It has been a pleasure serving as editor of this magazine since 2001 and I want to give a heartfelt thank you to the team that helps execute every issue—many of whom have worked with us for decades! Without a doubt, the most gratifying part of my job is hearing from you, our dear readers—thank you for your dedication and for sharing your feedback both negative and positive, we learn so much from both! I sincerely hope you enjoy this issue and continue to do so for future issues as well.

On the drinks side, we explore the latest trend for savoury cocktails, and we pay homage to Ontario producers who are making a difference in the areas of charity, sustainability and diversity. Finally, we take “A Look to the Future” (page 122), forecasting how the world of food and drink will evolve over the next 30 years. We pick the ingredients and techniques most likely to transform our foodways and cocktail culture. Then we ask global drink experts to discuss what factors will have the biggest influence on the wine,

PLAYING FAVOURITES It’s hard to choose after so many years, but you’ll find my Top 5 no-fail rec ipes that I keep coming back to again and again at LCBO.com/ fdautumn23.

JODY DUNN Editor, LCBO Food & Drink

@lcbofoodanddrink

lcbofoodanddrink

LCBO

PHOTOGRAPH BY JAMES TSE

12 FOOD & DRINK AUTUMN 2023